zucchini and banana bread recipe
The Best zucchini and banana bread recipe
I’m so excited to share this zucchini and banana bread recipe with you all. I’ve been making it for years, and it’s always a hit with my family and friends.
The combination of the moist banana bread and the subtle sweetness of the zucchini is just perfect. Plus, it’s a great way to sneak in some extra veggies for the kids (or let’s be real, for me too!)
I first came across this recipe on a food blog a few years ago, and I’ve been tweaking it ever since to get it just right. Now, I make it at least once a week, whether it’s for a family breakfast or as a snack for the kids after school.
It’s really easy to make, too – just throw all the ingredients into a bowl and mix until they’re combined. The hardest part is waiting for it to bake – but trust me, it’s worth it.
Zucchini Banana Bread
A moist and tender quick bread that combines the subtle sweetness of ripe bananas with the mild flavor of shredded zucchini. This recipe is a great way to use up summer zucchini and overripe bananas for a delicious breakfast or snack.
🥘Ingredients
For the Bread
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Zucchini Banana Bread Works
This zucchini and banana bread recipe is a staple in our household – we love it! It’s perfect for breakfast on-the-go, as a snack after school, or even as a dessert option when we’re looking for something healthier than ice cream (although let’s be real, who doesn’t love ice cream?)
One of my favorite things about this recipe is how easily you can customize it to fit your tastes – add some nuts or chocolate chips if you like! The best part is that this recipe makes two loaves (because let’s be real, who only wants one loaf?)
so you’ll have plenty to share with friends or family gatherings. Plus, with its long shelf life and ability to be frozen easily, this recipe is perfect for meal prep on Sundays or whenever you need a quick breakfast option.
❓ Frequently Asked Questions About Zucchini Banana Bread
1.
What can I substitute in place of the bananas if I don’t have any on hand?
You can use applesauce or mashed avocado as a substitute for bananas in this recipe. Just keep in mind that these alternatives will change the flavor of your bread slightly.
2.
Can I use regular sugar instead of coconut sugar?
Yes, you can use regular sugar instead of coconut sugar in this recipe. However, keep in mind that using regular sugar will increase the calorie content of your bread.
3.
How do I store leftover zucchini bread?
You can store leftover zucchini bread at room temperature for up to 3 days or wrap it tightly in plastic wrap and refrigerate for up to 5 days. If you want to freeze it, you can wrap it tightly in plastic wrap or aluminum foil and store it in the freezer for up to 2 months.
4.
Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free by substituting gluten-free flours for the all-purpose flour called for in the recipe. Some good options include almond flour, coconut flour, or rice flour.
